Patents Assigned to Le Champignon, Inc.
  • Method of processing mushrooms using starch, gum, protein and water
    Patent number: 5126154
    Abstract: A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure dry egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched in water having a temperature of approximately 90.degree. C. to 100.degree. C. In the blancher the treatment liquid jells within the mushrooms.
    Type: Grant
    Filed: October 24, 1990
    Date of Patent: June 30, 1992
    Assignee: Le Champignon, Inc.
    Inventor: Max Beauvais
  • Method of processing mushrooms using starch, gum, protein and water
    Patent number: 5080918
    Abstract: A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched in water having a temperature of approximately 90.degree. C. to 100.degree. C. In the blancher the treatment liquid jells within the mushrooms, thereby providing a product which has an improved taste, texture and increased yield.
    Type: Grant
    Filed: March 7, 1990
    Date of Patent: January 14, 1992
    Assignee: Le Champignon, Inc.
    Inventor: Max Beauvais